We wouldn't have believed it if we hadn't tried it ourselves! Parmesan cheese and rice flour give the squash crust a light, chewy texture. And OK, sure, it's not as fast as delivery... but saving all those carbs and calories is worth a little prep work!
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Try the recipe:
1 medium spaghetti squash (2 cups cooked)
2 tablespoons rice flour
1 large egg, slightly beaten
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
Nonstick cooking spray
- Preheat oven to 400 degrees with the rack in the middle.
- Pierce squash skin several times on all sides with a sharp knife. Place in a microwave-safe bowl and cover with plastic wrap.
- Microwave on high for 10 minutes, turning once.
- Once squash is cooled, remove ends and cut in half lengthwise. Scoop out seeds.
- Use a fork to loosen the strands of squash and transfer them to a fine strainer or cheesecloth.
- Press as much liquid as possible from the cooked squash.
- Place 2 cups of the strained squash in a bowl, add in the rice flour, beaten egg, salt, Parmesan cheese, oregano and pepper. Stir until fully combined. The mixture should feel fairly sticky and dense. If it seems loose or wet, add a little more rice flour.
- Place a piece of parchment paper on a baking sheet; lightly coat with nonstick cooking spray.
- Spread the mixture on the paper, about ¼- to ½-inch thick. Form a ridge around the edge to hold in the sauce.
- Bake 30 minutes or until the crust browns. Add sauce and toppings as desired. Then move the oven rack to the top and broil pizza 3 to 5 minutes, or until cheese is melted and browned.
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